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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cajun Pork Chops with Hassleback Potatoes Recipe

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This recipe for Cajun Pork Chops with Hassleback Potatoes is from Carroll's Group Home Fall Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:
 

Cajun Porkchops


Ingredients:  
Ingredients:  
1-1/2 cups all-purpose flour
1/4 cup and 2 tablespoons paprika
2 tablespoons ground sage
2 tablespoons Creole seasoning
1 tablespoon cayenne pepper

1 tablespoon black pepper
1 tablespoon garlic powder
24 (1/2 inch thick) boneless pork chops
1/4 cup olive oil

Directions:
Directions:
Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.
 

Hassleback Potatoes


Ingredients:  
Ingredients:  
16 (8 ounce) baking potatoes
1/2 cup butter, melted
salt and pepper to taste

1/2 cup finely grated fresh Romano cheese
1/4 cup seasoned dry bread crumbs

Directions:
Directions:
Preheat the oven to 425 degrees F (220 degrees C).
Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes.
When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper.
Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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